All the Dishes We Cooked This Month

From starchy sandwiches to picture-perfect ceviche

By SAVEUR Editors

Published on June 29, 2018

Oh, sweet summertime. It's finally weather-appropriate to go ceviche crazy, which we're definitely doing thanks to this guide to all these Peruvian ceviche secrets. But it's also totally fine to eat a super starchy sandwich, or pasta (even better if it's just a touch fishy). We're also curing all our hangovers with this magic concoction, and filling our stew hankerings with goat stew. And, of course, we're finishing every meal with a perfect homemade ice cream. Scroll through for even more of what we cooked this June.

Tahini, Lemon, and Parsley Sauce (Tarator)

This nutty, citrusy, tahini-based sauce is a cooling complement to cooked fish and vegetables. Extra sauce will keep in the refrigerator for up to one week. Get the recipe for Tahini, Lemon, and Parsley Sauce (Tarator) »

Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)

In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »

Sicilian Caponata

The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island’s traditional vegetable and seafood dishes. Get the recipe for Sicilian Caponata »

Hair of the Tiger Cocktail
Hair of the Tiger Cocktail

Literally translating to “tiger’s milk,” leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently “cooks” the raw fish. But in parts of Central and South America, it’s also often sipped as a hangover cure. After testing several versions for The Secrets of Lima’s Cutting Edge Ceviche, we turned our leftovers into a zesty, revitalizing cocktail. The gentle spice and citrus notes of reposado tequila were just right with the heat and umami of the tiger’s milk. Get the recipe for Hair of the Tiger Cocktail »

Salmon Ceviche with Avocado and Mango
Salmon Ceviche with Avocado and Mango

The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »

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